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R. C. George (UK - Surrey)
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How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet
How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet
by Lucinda Bruce-Gardyne
Edition: Paperback

5 of 5 people found the following review helpful
5.0 out of 5 stars Great for Coeliacs, 1 Jun. 2009
I am a Coeliac and since being diagnosed last year I have been searching for a cookery book that would help me `adapt' my favorite recipes to Gluten & Wheat free.

This is really a great book, it has a section on `living with allergies' a section that helps you understand what `function' various ingredients have and a section that explains how to adapt recipes and cook great GF food. The book also contains information on Egg, Soya, nut and dairy allergies. Each recipe has substitutes for all the `allergen' ingredients for all the above allergies in a very simple and easy to understand way.

After spending a lot of the weekend reading it today I made, yes you guessed it, a white `yeast' loaf!

It was really easy to make as there is a simple 3 stage method.
A. mix the dry ingredients together
B. mix the wet ingredients together
C. combine both mixtures and spoon into a 2lb tin and bake immediately!

The loaf has a lovely golden crust is soft, moist, tasty and is not at all dry and crumbly. It took all my will power just to wait until it was really cold before slicing it and then not eating it all at one sitting! There is also a brown bread recipe and several recipes for different types of pastry. There are 155 pages of recipes in all including some for baby food.

I thoroughly recommend this cookery book to anyone that has to cook for a Coeliac.

Roger George


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